Machhere Jhol (Bengali Fish Curry) Recipe

Name: Machhere Jhol (Bengali Fish Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes, coarsely chopped; 2 teaspoons ground cumin; 1 tablespoon ground turmeric; 1/2 teaspoon salt; 2 cups water; 1 tablespoon vegetable oil; 2 pounds thick whitefish fillets, cut into large chunks; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon black cumin seeds; 1/4 teaspoon fennel seeds, lightly crushed; 1/4 teaspoon fenugreek seeds

Servings: persons

2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
1/2 teaspoon salt
2 cups water
1 tablespoon vegetable oil
2 pounds thick whitefish fillets, cut into large chunks
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds

1
Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2
Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3
Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large tomatoes, coarsely chopped, 2 teaspoons ground cumin, 1 tablespoon ground turmeric, 1/2 teaspoon salt, and more.

Yes, Machhere Jhol (Bengali Fish Curry) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Machhere Jhol (Bengali Fish Curry)

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